Olive Oil Antipasta Goat Cheese

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Posted by in Recipes on Sep 18, 2012 . .

Antipasti Goat Cheese

 

For the sauce

  • 1 teaspoons red pepper flakes
  • 1/3 cup Olive Cart California Arbequina Olive Oil
  • 2 cups peeled, seeded, and finely chopped plum tomatoes (fresh or canned)
  • 1/2 cup tomato purée
  • 1/4 cup Olive Cart Lambrusco vinegar
  • Small Pinch Sugar
  • Salt and freshly ground black pepper

For the cheese

  • 8 rounds fresh goat cheese, each 2 or 3 ounces
  • A few handfuls of salad greens dressed with Olive Cart Callifonia Arbequina Olive Oil
  • Toasted or grilled bread slices

To make the sauce, in a small saucepan, heat the red pepper flakes in the Olive Cart California Arbequina Olive Oil over medium heat for a few minutes. Turn off the heat and let stand for a few minutes longer, so that the pepper flavor infuses the oil. Add the tomatoes, tomato purée, vinegar, and a little sugar for balance if the sauce seems too tart, place the pan over low heat, and bring the sauce to a simmer. Cook uncovered, stirring occasionally, until thickened, about 20 minutes.

Remove the sauce from the heat, season to taste with salt and pepper, and let cool completely. Taste again and adjust the seasoning. Arrange the goat cheese rounds on salad plates and spoon the sauce evenly over the cheeses. For a contemporary touch, garnish the plates with some greens, if desired. Serve the bread on the side.

 

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